There’s a trick to study snack recipes: you have to maintain a very subtle balance. You need enough sugar to get you through, but not so much that you’re crashing like a derailed freight train 3 hours into studying. You need enough carbs to keep you energized, but not so much that you fall into a carbo-coma. And of course, you’ll need things like protein and such every so often. If you need recipes that find this balance to help you push through your next study session, look no further than this list of 10 study snack recipes that will keep you focused!
Ingredients:
1 Tub of Greek yogurt
1 cucumber, peeled
2 teaspoons of dill, chopped (it’s gotta be fresh)
1 tablespoon of olive oil
1/2 tablespoons of garlic powder or 3 cloves of garlic
Quarter of lemon juiced
salt and pepper to taste
pita bread or chips for dipping
Directions:
Throw everything in a blender except for whatever you’re dipping in the soon to be tzatziki.
Blend until everything is well pulverized and mixed. Dump the mixture into a bowl or just right back into the tub that the greek yogurt came in. Serve and enjoy!
Ingredients:
cream cheese
powdered sugar
vanilla extract
whole strawberries
graham crackers
spray-on whipped cream
Directions:
Crush up graham crackers.
Mix cream cheese, sugar, and vanilla extract in a bowl until well blended.
Cut off leaves of strawberries and hollow them out from the same end.
If you want a little extra strawberry flavor, add the bits of strawberry you hollowed out to the cream cheese mixture.
With a spoon or a piping bag, fill the strawberries with the cream cheese mixture.
dip the cream cheesy end in your crushed graham crackers.
Top with whipped cream and serve!
Ingredients:
Peanut butter
Bananas
Tortillas (flour or whole grain)
Directions:
Easy peasy! Spread peanut butter across tortillas.
Wrap whole bananas in peanut butter-spread tortillas.
Slice into bite-sized rolls and serve!
Ingredients:
2 sticks of butter
1 cup of brown sugar
1 teaspoon of salt
1 teaspoon of vanilla extract
1/2 teaspoon of baking soda
1/2 cup of corn syrup
basic microwave popcorn (unflavored)
Directions:
Pop your popcorn.
Preheat oven to 250 degrees.
Melt butter in a saucepan over medium heat.
When butter is melted, add brown sugar, salt, and corn syrup, and stir until well mixed.
Bring to a boil and allow to boil without stirring for about 5 minutes.
Remove from heat immediately. Then add baking soda and vanilla extract and mix remaining ingredients well.
Put your popcorn in a bowl, then pour caramel over said popcorn, stirring as you steadily pour to coat thoroughly.
Spread the popcorn mixture across a baking pan lined with aluminum foil.
Bake in the oven for 1 hour, mixing popcorn every 15-20 minutes.
Remove from oven, allow to cool until hardened, then break apart and serve!
Ingredients (for the base):
Peanut butter
Ground golden flax
Rolled oats
Directions:
Simply combine all three ingredients in a bowl until well mixed.
From here you can select what kind of energy balls you’d like. Add whatever additional ingredients you think would be good – dried fruit, cinnamon-sugar, chocolate chips, nuts, or whatever else you can think of.
Roll the final mixture into balls, arrange on a baking pan lined with cooking parchment, and place in the refrigerator for 2 hours or until set.
Serve and enjoy!
Ingredients:
Smoked salmon
Capers
a couple leaves of dill
Lemon
finely chopped red onion
cream cheese
olive oil
black pepper to taste
bagel of your choice (you probably won’t want a sugary bagel with that…)
Directions:
Toast bagel slightly.
When the bagel has taken a light brown color, take it out of the toaster and spread a layer of cream cheese on both sides.
Add a small drizzle of olive oil, as well as pepper to taste.
Next, add capers, dill, red onion, and salmon. Close the halves and you’ve got a heavy snack or a light lunch if you’re really getting hungry!
Ingredients:
blueberries
semi-sweet dark chocolate chips
1 tablespoon of coconut oil
Directions:
Melt dark chocolate chips
mix melted chocolate in a bowl with the coconut oil
on a baking sheet lined with cooking parchment, spoon dollops of the chocolate mixture
on top of the aforementioned dollops, place a few blueberries – as many as you can fit without disrupting the chocolaty base
drizzle chocolate atop the blueberries. Add sea salt for flavor if desired.
freeze for 1-2 hours until a solid shape has formed, then serve!
Ingredients:
Chosen vegetable, or a combo if you desire
Sea Salt (because you’re too classy for iodized salt!)
oil
Directions:
Wash your vegetables, then peel (optional). From here slice your vegetables into chip-like shapes, keeping your slices relatively thin.
throw your slices into a large bowl of ice-water and let sit for 30 minutes (if you have something like beets that could potentially taint the other vegetables, keep it in a seperate bowl).
Let drain on a pile of paper towels for 15 minutes.
Heat up a large pan with oil in it until the oil is hot (recommend you don’t test it with your fingers).
throw in as many vegetable slices as your pan will hold and cook until chips are crispy. Transfer to a plate lined with paper towels and repeat the process until you have no more chips.
throw chips into a bowl and toss well with salt (garlic powder and pepper are also good)
You can serve your chips like this, but to make them a little more dry, crunchy, and better for storage, throw them in an oven preheated to 200 degrees for about 15-20 minutes.
Ingredients:
1 stick of butter
2 cups of powdered sugar
Peanut butter
1 cup of semi-sweet dark chocolate chips
8-10 graham crackers
Directions:
Line a baking pan with baking parchment
Melt your butter and crush up your graham crackers
In a bowl, mix the butter and crushed graham crackers together along with your powdered sugar.
Once well mixed, add 1 cup of the peanut butter and continue to mix until the concoction has become a formable peanut butter paste of sorts.
spread and press mixture evenly on your baking pan
melt your chocolate chips, along with 3 tablespoons of peanut butter. Once melted, stir until well mixed.
spread chocolaty mixture evenly over the first layer of peanut butter.
place in the refrigerator for 2 hours or until firm.
Take your pan out of the refrigerator and return to room temperature. Serve and enjoy!
Ingredients:
cooking grease
4 cups of almonds
1/3 cup of white sugar
1/3 cup of brown sugar
1 tablespoon of cinnamon
1 tablespoon of water
1/2 teaspoon of salt
2 egg whites
Directions:
Preheat the oven to 250 degrees.
Grease up a baking pan.
whisk the egg whites in a bowl. Add the water and continue whisking until egg whites become frothy.
Throw your almonds into said bowl, then throw on remaining ingredients and mix until all of the almonds are well coated.
Spread mixture over your baking pan and put it in the oven for an hour, shaking the pan up or stirring to ensure the bottom of the nuts do not burn – about every 15-20 minutes or so.
Once the almonds have attained a golden color, remove from oven and allow 20-30 minutes to cool. serve or store for later snaking.
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